Kerala Prawn Curry

Instructions

1. Prepare the prawns
   Marinate the cleaned prawns with 1/2 teaspoon of turmeric powder and a pinch of salt. Set aside for 10 minutes while you prepare the other ingredients.
2. Make the base
   Heat coconut oil in a deep pan or kadai over medium heat. Add the chopped onions and sauté until they turn translucent. Add the minced garlic, grated ginger, green chilies, and curry leaves. Sauté for 2-3 minutes until fragrant.
3. Add the spices
   Reduce the heat to low and add the remaining turmeric powder, coriander powder, red chili powder, and fenugreek powder. Stir continuously for 30 seconds to prevent the spices from burning.
4. Create the curry base
   Pour in 200ml of coconut milk (half the amount) and 200ml of water. Add the tamarind paste and bring to a gentle simmer. Let it cook for about 5 minutes until the flavors meld together and the sauce thickens slightly.
5. Cook the prawns
   Add the marinated prawns to the simmering curry. Cook for about 3-4 minutes until the prawns turn pink and opaque. Be careful not to overcook them as they can become tough and rubbery.
6. Finish the curry
   Pour in the remaining coconut milk and gently stir. Adjust salt to taste. Simmer for another 2 minutes, then turn off the heat. The consistency should be creamy but not too thick.
7. Rest and garnish
   Allow the curry to rest for 5 minutes before serving. This helps the flavors to develop further. Garnish with fresh coriander leaves and additional curry leaves if desired.